1. 1 cup semolina (Suji)
2. 1 cup white flour (maida)
3. 1/4 cup channa flour (baisan)
4. 1/4th tea spoon Salt
5. 1 pinch Baking Powder
6. Warm water - 1/2 cup or as needed
You will also need roasted cumin seeds, boiled potatoes, cilantro, mint, mango, tamarind or tamarind paste, sugar, salt, black salt and lemon...
Step 1: Kneading the Flour
Then let it sit for 20 minutes in a thin wet cotton cloth.
Then make small balls of all the kneaded flour as in the picture.
Step 2: Pressing the Flour
(You may want to experiment some thicknesses in the next step).
Step 3: Getting Ready
Take a sieve and a large bowl - to collect the extra oil from the deep fried gol gappas
Take a plate and cover with paper towel to further collect the extra oil on the gol gappas.
Step 4: Frying the Gappas
Once golden brown turn all the gappas on the other side. Make sure the heat is now on low to cook the gappas well and not burn them.
Take the gappas out once deep golden brown and put them on the sieve using a strainer. Be careful the oil is very hot!
Step 5: Making the Stuffing
Then cut into small pieces and add roasted cumin seeds along with cut cilantro as in the picture. Mix it a bit but not too much (don't make it a paste).
Step 6: Making the Water
Mint, cilantro, mango, lemon, cumin seeds(roasted), salt, tamarind paste, black salt, sugar, water
Taste when fully mixed. You should be able to taste it as a tangy (and sweet) mix. Adjust the ingredients to suit your taste.
For taste you can add boondi as well.
Step 7: The Perfect Gol Gappa!
Add a little potato mix created into the hole and add gol gappa water into it as well. If the gol gappas are made right they will not leak!
Enjoy the full gol gappa in one bite. Eat as many as you have or like...